"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Ethel Martin's Cornbread Dressing Recipe

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This recipe for Ethel Martin's Cornbread Dressing, by , is from GOOD EATS!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Burns


1/2 cup finely chopped onion
2 cups finely chopped celery
1 1/4 cups melted butter
8 cups toasted bread crumbs
6 cups crumbled cornbread
2 tsp. poultry seasoning
4 tsp. salt
1 tsp. pepper
4 cups broth from cooked giblets

Brown the onion and celery in butter in heavy skillet.
Combine with bread cubes and seasoning.
Pour on the broth and stir lightly to blend.
Spread dressing into a greased casserole dish (9 x 13 inch).
Cover and bake in the oven (350) for 20 minutes.
Uncover and bake an additional 10 minutes.




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